Mustard burns due to the presence of compounds such as allyl isothiocyanate, which are formed when mustard seeds are crushed and mixed with water. These compounds stimulate pain receptors in the mouth, causing a burning sensation.
What makes mustard pungent is primarily a molecule called allyl isothiocyanate. Initially, mustard seeds contain two substances quietly sitting in their corner: a molecule called sinigrin and an enzyme named myrosinase. As soon as the seeds are crushed or ground, these two meet and react immediately together. The result is a robust volatile compound: allyl isothiocyanate, which is also naturally found in wasabi and horseradish. It is the culprit that reaches the nose and sharply stimulates the taste buds. The higher its concentration, the more potent the mustard becomes.
The sensation of spiciness occurs when certain sensory receptors in our mouth and nose detect an irritating compound, in this specific case, allyl isothiocyanate. Once in contact, these receptors, particularly the receptor named TRPA1, immediately send an alert signal to our brain. The brain interprets this message as a sensation of burning or sting, even if no actual injury occurs. As a reflex, our body often reacts by producing more saliva or causing a slight nasal discharge, sometimes even a tear or two. This natural mechanism, intended to quickly expel the substance perceived as irritating, explains why mustard can make you tear up or cause you to cough when it’s really strong.
The variety of the seed largely affects the level of spiciness: brown and black mustard are naturally spicier than yellow mustard. The degree of grinding the seeds also matters a lot; the more they are ground, the more the molecules responsible for the spiciness are released, resulting in a mustard with an intense flavor. The preparation temperature plays its role; a preparation done cold better preserves the compound responsible for the spiciness (allyl isothiocyanate) compared to a hot preparation, which significantly softens the recipe. Finally, certain added ingredients like vinegar or hot water considerably modify the final sensation by inhibiting or stabilizing the intensity of the perceived spiciness.
Strong mustard contains more volatile essential oil, released when the seeds are ground; it is this sulfur compound that strongly stings the nose. Sweet mustard has fewer of these pungent chemical compounds, often mixed with more water or grape must, giving a rounder, lighter, and subtler taste. Flavored mustard, on the other hand, incorporates bonus ingredients like honey, herbs, or spices: less pure heat, but more fragrant or sweet flavors.
Mustard has been used as traditional medicine for thousands of years. Its warming and irritating properties were employed in the form of poultices to relieve muscle and joint pain.
Black and brown mustard seeds contain a much higher level of pungent compounds than white mustard seeds, which is why they are generally used to make strong mustards.
The intensity of spiciness decreases over time or when a mustard is exposed to heat, which is why cooking significantly reduces the pungent flavor power of this ingredient.
In addition to providing a spicy flavor, the pungent compounds in mustard have proven antimicrobial properties, historically used to preserve food for a longer time.
Yes, we mainly distinguish three varieties: black mustard (Brassica nigra) with particularly spicy seeds, brown mustard (Brassica juncea) which is quite sharp, and white mustard (Sinapis alba) which is the least spicy.
In reasonable quantities, the compounds responsible for the spicy taste of mustard can have beneficial effects: they possess antioxidant and anti-inflammatory properties. However, when consumed in excess, it could also lead to digestive irritations.
The pungency of mustard mainly comes from isothiocyanates, which stimulate a large part of the nasal pathways and tend to be felt as intense but brief. In contrast, the heat of chili comes from capsaicin, which primarily affects the heat receptors in the mouth, resulting in a more lasting burning sensation.
To alleviate the sensation of spiciness, it is recommended to consume a fatty food such as milk, yogurt, or cheese. Unlike water, these products can help dissolve and neutralize the compounds responsible for the heat.
Sure! Here’s the translation: "Yes, once opened, mustard can gradually lose its spiciness due to exposure to air. This decrease in spiciness is caused by the gradual evaporation of the compounds responsible for the sharp taste, such as allyl isothiocyanate."
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